2020-08-13 / test@t

Sea bass tartare with tarragon and raspberries

This is not just plain ice cream. Inside, under the glaze, was hidden a filling completely unexpected for a cold dessert - sea bass tartare. And the glaze is unusual: instead of sugar, salt is used in its preparation. Try to make several of these "ice cream" for the festive table, and you will definitely get the title of the most skillful hostess.

Sea bass tartare with tarragon and raspberries
Ingredients
  • 80 g sea bass fillet
  • lemon zest - 2 g
  • tarragon leaves - 1 g
  • salt - 2 g
  • extra virgin olive oil - 5 g
  • black pepper to taste
  • raspberries - 100 g
  • glucose - 25 g
  • water - 25 g
  • leaf gelatin - 3 g
  • cocoa butter - 25 g
  • salt - 15 g

STEP-BY-STEP COOKING RECIPE

Step 1
Cooking the icing. Put raspberries in a saucepan, add water and glucose. Bring to a boil and simmer for 10 minutes. We filter the finished mass through a sieve and throw wet gelatin, cocoa butter and salt into it. Scroll the resulting mass in a blender once.
Step 2
We take out the tartar from the refrigerator and dip in the raspberry glaze. Serve the tartare in a bowl with ice. Decorate with fresh raspberries and tarragon.
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